On the island of Chios where this dish originates, the tomatoes that are used in this spread are small and sweet. However, any type of ripe, fresh tomato that you have on hand will make this dish taste great! This spread also uses a cheese called kopanisti that is very hard to find outside of Greece. This recipe assumes that you can’t find kopanisti cheese. However, if you can find it, substitute 1 cup of the feta cheese listed in the recipe for kopanisti and proceed with making the recipe as it is written.

Greek Tomato Spread Ingredients:

2 pounds ripe, fresh tomatoes

1 1/2 cup crumbled feta cheese

1-3 tablespoons tsikoudia or Cretan raki (optional)

1/3 cup Greek olive oil plus more for brushing

2 tablespoons chopped, fresh mint

Instructions to Make Greek Tomato Spread:

Preheat the oven to 375 degrees Fahrenheit.

Core each of the tomatoes and cut them in half. Remove and discard the seeds. Keep the skins on the tomatoes.

Brush a baking sheet with olive oil and arrange the halved tomatoes skin-side down in a single layer. Place the baking sheet in the center of the oven and bake for one-hour, or until the tomatoes shrink to 1/2 of their original sizes. Remove from the oven and let them cool all the way through on the baking sheet.

Mash the feta cheese in a bowl using a fork or use a mortar and pestle. Add the tomatoes and mash them into the cheese gently until a chunky paste is formed. Drizzle the olive oil over the paste and gently stir it into the dip. Add the tsikoudia or raki and stir gently until well combined. Transfer the dip to a bowl for serving and sprinkle with chopped, fresh mint. This makes an excellent addition to any meal but is especially taste when served with Greek bread!